Description
A luxurious chocolate sponge cake layered with strawberry compote and encased in a glossy chocolate shell.
Ingredients
Scale
- 140 g (1 cup) all-purpose flour, sifted
- 40 g (1/3 cup) Dutch-process cocoa powder, sifted
- 150 g (3/4 cup) granulated sugar
- 120 g (1/2 cup) unsalted butter, room temperature, cubed
- 3 large eggs, room temperature
- 1 tsp baking powder
- 1/2 tsp fine sea salt
- 60 ml (1/4 cup) whole milk, warm
- 400 g (about 3 cups) fresh strawberries, hulled and quartered
- 75 g (1/3 cup) granulated sugar (adjust to sweetness of berries)
- 1 tbsp lemon juice, fresh
- 1 tsp cornstarch mixed with 1 tbsp cold water (optional, for thicker compote)
- 300 g (10–11 oz) high-quality dark chocolate (65–70%), chopped
- 30 g (2 tbsp) coconut oil or light vegetable oil
- Flaky sea salt, for finishing
- Fresh strawberries, halved or sliced (for garnish)
- Thin chocolate shards or edible gold leaf (optional for garnish)
Instructions
- Preheat oven to 175°C (350°F). Butter and line two 20 cm (8-inch) round cake pans.
- Whisk flour, cocoa, baking powder, and salt until combined.
- Beat room-temperature butter and sugar until pale and airy, about 3–4 minutes. Add eggs one at a time, fully incorporating each before adding the next.
- Fold dry ingredients alternately with warm milk into the batter. Divide between pans and smooth tops. Bake for 20–25 minutes or until a skewer comes out with a few moist crumbs. Cool in pans for 10 minutes, then transfer to racks.
- In a saucepan, combine quartered strawberries, sugar, and lemon juice. Cook over medium heat for 6–8 minutes until berries release juices and start to break down. Stir in cornstarch slurry if a thicker consistency is desired; cool to room temperature.
- Trim cake crowns for even surfaces. Place one layer on a cake board, spread a thin layer of cooled compote, then top with the second sponge. Chill for about 15 minutes to set the filling.
- Melt chopped chocolate and coconut oil together over a bain-marie or microwave until smooth and glossy. Cool until just pourable but not warm.
- Pour chocolate over the chilled assembled cake, allowing it to coat and form a thin shell. Use an offset spatula to smooth any gaps and sprinkle flaky sea salt while the shell is wet.
- Decorate with fresh strawberry halves and chocolate shards. Allow the shell to set in a cool spot for 20–30 minutes before serving.
Notes
Pair with whipped cream or extra compote. Store in the fridge for up to 3 days or freeze for longer preservation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 38g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 70mg